Slow Cooker Red Lentil Soup (Dal)

Low Carb Keto Cream Cheese Pound Cake
Low Carb Keto Cream Cheese Pound Cake
February 4, 2019
Chocolate Strawberry Frozen Yogurt Bites
Chocolate Strawberry Frozen Yogurt Bites
February 5, 2019

A tantalizing Indian inspired comfort food. Red lentil soup is made with hints of curry, coconut milk, lemon juice and fresh cilantro.

Ingredients:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 1 tablespoon garlic, minced
  • ½ teaspoon turmeric powder (haldi)
  • ½ – 1 teaspoon chili powder
  • 2 teaspoons curry powder (mild or hot to preference)
  • ½ teaspoon garam masala
  • 1 teaspoon cumin powder
  • 1 (16 oz can) diced tomatoes
  • 2 cups Red Lentil dal (washed and rinsed thoroughly)
  • 4 cups vegetable broth (or chicken broth)
  • 1 and ½ cups coconut milk
  • 3 tablespoons lemon juice
  • 2 tablespoons fresh cilantro, chopped
  • salt to taste

Instructions:

  1. Melt the butter and olive oil in a pot over medium heat. Saute the onions and celery for 5 – 6 minutes stirring in between to stop from sticking or browning. Add the garlic and cook for another 2 minutes. Add the turmeric, chili powder, curry powder, cumin, and tomatoes and continue to cook for another 5 minutes, stirring in between.
  2. Transfer mixture to a crockpot (slow cooker) and add the lentils and broth. Cook on high for 3 and a 1/2 hours or on low for 6 and 1/2 hours. 20 minutes before the time is up add the coconut milk, lemon juice, and cilantro. Use an immersion blender to puree the mixture is you prefer a smooth texture. Leave as is for a chunkier texture. Adjust salt to taste.
  3. Serve with blue corn tortilla chips or basmati rice.

Read More




Leave a Reply

Your email address will not be published. Required fields are marked *